Cheeda

Ingredients :
Rice flour - 5cups
Fried white gram dal - 1cup
Green chillies - 20nos
Salt - to taste
Asafoetida powder - 1/4 tsp
Butter - 1 1/2 tbs
Coconut milk - to mix the flour
White gingelly seeds - 1tbs
Oil - as required


Preparation :

Grind green chillies, salt and asafoetida powder to a thick paste and mix it with the sieved flour. Knead the flour finely with butter, coconut milk and gingelly seeds. Make several small balls from the dough and spread it on a clean cloth for about 2 hours. Deep fry in oil.

Jeera Kuzhambu

Ingredients:


Cumin seeds (Jeera) - 2 teaspoons

Tamarind - size of a lemon

Red chillies - 2

Pepper - 10

Garlic - 7 flakes

Turmeric- 1/4 teaspoon

Oil - 2 teaspoon

Ghee - 1/2 spoon

Mustard - 1/2 spoon

Salt - to taste


Preparation :

Soak tamarind in warm water ( 60ml ) for half an hour and strain the juice. Fry jeera and pepper in ghee and powder them.Heat oil in a pan, season mustard. When it splutters, add chopped garlic, fry for 2 minutes, add tamarind juice, turmeric powder and salt. Boil for 10-15 minutes until the gravy thickens. Add the powdered cumin and pepper just before removing the dish from fire. Garnish with curry leaves and coriander leaves.

Payasam

Ingredients :


Moong dal (green gram lentil) - 1 cup

Powdered jaggery - 1/2 cup

Gram dal - 1 tsp

Milk - 1cup

Preparation:

Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then remove from flame and add boiled milk and cardamom powder. Garnish the cooked dal payasam with cashew nuts roasted in ghee and serve hot or cold.